Grilled Salmon Mango Coconut Rice (Print-Friendly Format)

Bright mango salsa, tender salmon, and coconut rice unite for an irresistible, summer-inspired meal.

# Required Ingredients:

→ Lime-Marinated Salmon

01 - 4 skinless salmon fillets (approximately 170 grams each)
02 - 3 tablespoons olive oil, plus additional for greasing grill
03 - 2 teaspoons lime zest
04 - 3 tablespoons freshly squeezed lime juice
05 - 3 cloves garlic, crushed
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Coconut Rice

08 - 375 millilitres coconut water
09 - 310 millilitres canned coconut milk
10 - 270 grams jasmine rice, thoroughly rinsed and well drained
11 - 0.5 teaspoon salt

→ Mango-Avocado Salsa

12 - 1 large mango, peeled and diced
13 - 120 grams finely chopped red bell pepper (about half a large pepper)
14 - 15 grams fresh cilantro, finely chopped
15 - 50 grams red onion, chopped, rinsed and drained
16 - 1 large avocado, peeled and diced
17 - 1 tablespoon freshly squeezed lime juice
18 - 1 tablespoon olive oil
19 - 1 tablespoon coconut water
20 - Salt, to taste
21 - Black pepper, to taste

# How to Make It:

01 - In a shallow baking dish, whisk together olive oil, lime zest, lime juice, and crushed garlic. Season with salt and freshly ground black pepper.
02 - Place salmon fillets in the marinade, cover, and refrigerate for 15 to 30 minutes. Turn fillets and marinate an additional 15 to 30 minutes.
03 - Preheat grill to medium-high heat during the last 10 minutes of marinating time.
04 - While the salmon marinates, combine coconut water, coconut milk, jasmine rice, and salt in a medium saucepan. Bring to a full boil, cover, and reduce heat to a gentle simmer. Cook until liquid is absorbed, about 20 minutes. Fluff with a fork and allow to rest for 5 minutes.
05 - Brush grill grates with olive oil. Grill salmon fillets for approximately 3 minutes per side, turning carefully, until just cooked through and easily flakes with a fork.
06 - While salmon grills, gently toss mango, red bell pepper, cilantro, red onion, avocado, lime juice, olive oil, and coconut water in a medium bowl. Season with salt and black pepper to taste.
07 - Serve salmon fillets warm with coconut rice and top each portion with mango-avocado salsa.

# Additional Information:

01 - For a richer and creamier taste in the coconut rice, opt for full-fat coconut milk.